Tomato, Corn and White Bean Pesto Tart

1 puff pastry sheet
1 tablespoon of olive oil

2 tomatoes sliced into the thinnest rounds possible
½ cup freshly shucked corn
½ of a red onion sliced paper thin
a drizzle of olive oil
salt and pepper to taste

White Bean Pesto, adapted from Vegan Yum Yum
1 can of navy beans (15 oz)
½ cup raw cashews
2 teaspoons dijon mustard
2 tablespoons pesto
1 teaspoon olive oil

Following the instructions on the puff pastry box, defrost one of the puff pastry sheets on a piece of wax paper. Allow it 20-40 minutes to defrost depending on the temperature of your kitchen.

Pre-heat your oven to 350˚F.

To make the white bean pesto, pulse the raw cashews and the olive oil in a food processor or high-speed blender until smooth. Add the rest of the white bean pesto ingredients and pulse until they are incorporated and the mixture is creamy. Set aside.

When the puff pastry has defrosted open it up and transfer it, on the wax paper, on to a baking sheet. Apply a generous layer of white bean pesto on top of the puff pastry, allowing for a ¼ inch boarder for the crust. Next layer tomatoes, followed by red onion and then the shucked corn. Drizzle the tart with olive oil and then dress with salt and pepper.

Place the tart into the oven. Cook for 35-45 minutes or until it has browned. 

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